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Sourdough Bara Brith

Sourdough Bara Brith

A famous Welsh fruit loaf just had a sourdough remake! A dense, chewy bread, very generously studded with dried fruit that have been soaked in strong black tea is what Bara Brith is! Lightly toasted and slathered in salted butter and It is the most amazing sidekick to a midmorning coffee!
5 from 2 votes
Prep Time 30 mins
Cook Time 50 mins
Fermenting, Proving & Resting 16 hrs
Total Time 17 hrs 20 mins
Course Bread, Dessert
Cuisine Welsh
Servings 16 slices
Calories 153 kcal

Equipment

  • 2-3 lbs loaf tin

Ingredients
  

  • 250 g strong white flour
  • 100 g strong whole wheat flour
  • 140 ml lukewarm water
  • 100 g active sourdough starter 100% hydration
  • 300 g dried fruit we used 150g sultanas and 150g dried cranberries
  • 150 ml strong black tea we used Earl Gray
  • 8 g salt
  • 20 g caster sugar
  • 40 g unsalted butter

Instructions
 

Day 1: Start in the Morning

  • Once your starter is active and has at least doubled in size, start making the dough. In a bowl of your stand mixer, mix strong white and strong wholewehat flour, water and active sourdough starter into a rough dough. Cover and leave to autolyse for an hour.
  • In the meantime, make 150ml of strong black tea (we used Earl Gray). Pour the tea over the dried fruit in a shallow bowl and leave to soak.
  • After an hour, Place the dough in your stand mixer fitted with a dough hook attachment. With the mixer running, add the salt and sugar, then start adding softened butter bit by bit and mix until the butter is fully incorporated (about 5-7 minutes). Tip the dough into a lightly greased bowl, cover and leave for 30 minutes.
  • After 30 minutes, drain the dried fruit, discarding the tea used for soaking. Squeeze any extra moisture out of the fruit. Add a third of the fruit to the top of the dough and press down so that it sticks. Stretch and fold one corner of the dough into the middle. Then do the same with the other four corners. And flip the dough over. Scatter another third and streatch and fold the four corners of the dough into the centre again. Flip the dough over and do this once again. Flip the dough over one last time, cover and leave the dough for 30 minutes.
  • For the next 1.5 hours, every 30 minutes come back to the dough and streatchand fold the corners of the dough into the middle and flip it over. You should have done 4 streatch and folds in total. Alternatvely, perform coil folds (easier with a sticky dough like this one). We have included a video below to show you the method.
  • After the last fold, let the dough rest in a covered bowl for 3 – 4 hours. 
  • Using a pastry brush or your hands, grease a 2 - 3 lbs loaf tin with oil and generously sprinkle with flour.
  • Tip the dough out onto a lightly floured surface and using your hands stretch it out into a rectangle, the width of your loaf tin. Roll the dough tightly starting from the shorter edge. Pop the dough in the prepared tin seam side down. Losely cover with oiled clingfilm and pop in the fridge for a few hours (but at least 1 hour).
    *** This is done to cool the dough and slow the proving process, as I will then leave it to prove overnight. If you want to bake it the same day, don't fridge it, just leave it to double in size at room temperature for 3-5hours***
  • Take the dough out of the fridge just before you go to bed and leave at room temperature overnight (about 8 hours). Try and find a spot in the house that's about 17°C overnigth. If your house is much warmer, reduce the amount of time it stays out, but make sure you leave enough time for the dough to prove as it will need quite a while due to the amount of fruit in the dough.

Day 2: First Thing in the Morning

  • Preheat the oven to 220°C Fan. Take the oiled clingfilm off of the dough. Bake the Sourdough Bara Brith in the centre of the oven for 17-20 minutes, until it is deep golden brown. Then reduce the temperature to 180°C, cover the loaf with tin foil and carry on cooking for another 20-25 minutes.
  • Once baked, the internal temperature of the loaf should be 93-96°C. Transfer the loaf onto a cooling rack and leave to cool completely before slicing. Serve slathered with salted butter!

Video

Nutrition

Calories: 153kcalCarbohydrates: 30gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 5mgSodium: 196mgPotassium: 166mgFiber: 3gSugar: 10gVitamin A: 65IUVitamin C: 1mgCalcium: 36mgIron: 1mg
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